Makes 6 servings.
This soup is protein rich, thick, and delicious winter fare. It also freezes very well.
Ingredients:
¼ cup extra-virgin olive oil
1 onion, coarsely chopped
4 cloves garlic, coarsely chopped
2 carrots, coarsely chopped
2 parsnip, coarsely chopped
1 cup French green lentils
One 14 ounce can of Pomi chopped tomatoes
½ teaspoon paprika
5-6 cups vegetable broth
5 sprigs tarragon plus extra for garnish
Kosher salt
Freshly ground black pepper
PREPARATION:
Heat the oil in a large saucepan.
Add the onion and garlic and sauté over low heat for about 4 minutes.
Add the carrots and parsnip and stir for a few minutes.
Add the lentils, tomatoes, paprika, and 5 cups of broth. Bring to a boil over high heat, then lower the heat, cover and cook for 30 minutes; the lentils should be soft.
Remove the tarragon sprigs, adjust the consistency with the reserved 1 cup of broth and season to taste with salt and pepper.
NOTE:
Except for the onion and garlic, I quarter all the vegetables and chop them individually, in a food processor fitted with the steel blade.
